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Maple bourbon smoked ham ~negative tempsps

jdMyers
jdMyers Posts: 1,336
in Forum List
What a battle to get the grill up to temp.

Found some bourbon barrell wood to try and smoke with.  Used a maple seasoning and bourbon powder on a mustard binder.

Doing a orange juice, light brown sugar, bourbon, and cherry preserve glaze smoked on the egg in butter.  We will see.



Columbus, Ohio
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Comments

  • loco_engr
    loco_engr Posts: 5,794
    nice looking cook!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lousubcap
    lousubcap Posts: 34,079
    Should you decide to down the maple-bourbon route again, below is a link to a deservedly highly regarded recipe:  Always a winner here.

    Maple-Bourbon Ham  

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • shtgunal3
    shtgunal3 Posts: 5,874
    Looks great JD

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • 6baluts
    6baluts Posts: 291
    edited December 2022
    @jdMyers
    - That ham looks incredible. Great job!!!
    - My better 95% gets finicky about the "slice flop" and insists on food netting. Not sure if it effects the glaze process BUT it is a pita to snip off.
    - Once again great job.
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  • jdMyers
    jdMyers Posts: 1,336
    Now sir.  Mine too had a problem with it.  For me the glaze process of painting between the slices is a must.  I use a turkey injector to spritz apple juice between the slices during rhe cook as well.   Super moist.

    Funny.....
    Columbus, Ohio
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  • Legume
    Legume Posts: 15,265
    Great looking ham.  If you cook it vertically (big end face down), you don’t get the slice flop, so it dries out less. Easier to glaze too.
    Love you bro!
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  • jdMyers
    jdMyers Posts: 1,336
    edited December 2022
    That is an excellent tip.  I started mine on the grate.  Switched to a foil pan with bourbon and apple juice inside.  Syringing often from the juices.  Spritz with I mist of I cannot believe it's not butter.  Then removing and finishing back on the grate.   Also did a typical ham separate.  I never saw a ham butchered ta death so quickly.


    Columbus, Ohio
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  • TideEggHead
    TideEggHead Posts: 1,345
    Yesssssssss! Good stuff, I bet it was delicious!
    LBGE
    AL
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